This roasted pork dish, perfect for holiday entertaining, is stuffed with an apple and sage dressing – sure to please all of your dinner guests!

Ingredients:

5 pound pork loin

1 whole apples (cored and diced)

¼ cup pork sausage (diced)

¼ cup Spanish onion (peeled and sliced)

2 cup white bread (diced)

¼ cup Peller Estates Winery Riesling

1 tbsp sage (chopped)

2 tbsp butter

Salt and pepper to taste

Method:

Stuffing

1.    Using the butter sweat the onions and sausages in a large sauté pan.

2.    Once golden add the white wine.

3.    When the wine comes to a boil add the sage and apples.

4.    Continue to cooking for 3 minutes.

5.    Add the bread and set aside.

6.    After 5 minutes mix and roll in plastic wrap. making a log approximately the diameter of a toonie.

7.    Place in the freezer until ready to stuffing.

Pork roast

1.    Take a long thin knife and cut through the center of the pork loin.

2.    Force the frozen stuffing into the cut in the center of the pork. (Allow to defrost before cooking).

3.    Cover the open ends of the pork loin with tinfoil and place in a 450 degree oven for 12 minutes.

4.    Drop the oven temp down to 350 degrees and cooking for 40 minutes.

5.    Remove from the oven and rest for a least 5 minutes before slicing.

Courtesy Jason Parsons, @chefparsons